Asparagus And Cheese Blintzes


Ingredients For the filling
  • 1 tbsp butter

  • 1 tbsp olive oil

  • 250g/9oz leeks, washed, finely chopped

  • 250g/9oz fresh asparagus, woody ends trimmed

  • 120ml/4fl oz boiling water

For the pancake batter
  • 100g/3½oz butter, melted

  • 400g/14oz plain flour

  • pinch salt

  • 800ml/1â…“ pints whole milk

  • 4 free-range eggs, preferably organic

  • 50ml/2fl oz olive oil

  • oil, for frying

For the cheese sauce
  • 50g/1¾oz butter

  • 50g/1¾oz flour

  • 600ml/20fl oz milk

  • 150g/5½oz y fenni, grated (if unavailable, substitute with cheddar)


If You Can’t Find Y Fenni Cheese, You Can Add A Teaspoon Of Mustard To The Cheese Sauce For A Piquant Mustard Flavour.

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